A Dictionary of Japanese Food
Ingredients and Culture
$25.11
- Paperback
224 pages
- Release Date
23 February 2015
Summary
For everyone interested in Japanese cuisine, from those encountering it for the first time to those who have eaten and perhaps misunderstood it for years. A Dictionary of Japanese Food will prove an invaluable reference source. Definitions in standard dictionaries akebia for akebi, sea cucumber for namako, plum for ume- can be inadequate, misleading or wrong. At long last, here is a book that eliminates the mystery, explains the nuances, and reveals the wonders of Japanese food.
Book Details
| ISBN-13: | 9784805313350 |
|---|---|
| ISBN-10: | 4805313358 |
| Author: | Debra Samuels, Richard Hosking |
| Publisher: | Tuttle Publishing |
| Imprint: | Tuttle Publishing |
| Format: | Paperback |
| Number of Pages: | 224 |
| Release Date: | 23 February 2015 |
| Weight: | 254g |
| Dimensions: | 24mm x 203mm x 129mm |
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What They're Saying
Critics Review
“A must for anyone interested in the cuisine of Japan.” —Saveur Magazine“Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers and visitors to Japan discover the wonders of one of the world’s great cuisines.” —BooksAboutFood.com blog
About The Author
Debra Samuels
Richard Hosking holds an M.A. from Cambridge and is Professor of Sociology and English at Hiroshima Shudo University. He has lived in Japan since 1973 and has lectured on Japanese food around the world.
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